Okay, I have yeast water and flour here, led to flour. Yet wasn'' t there anything in the title as well as thumbnail with Lievito Madre? Yes my dear ones, that'' s true. In truth, today I'' m going to show you people how to do the Turbo Madre. It'' s actually very easy and of program I ' ll show you the initial once again. Here I have a little meant flour, yeast water as well as a tsp of the great olive oil.Then another teaspoon of honey. Really important, the nectar yeast guarantees that it is nice and moderate. As well as for those. who do not even recognize what is such a Lievito Madre? It ' s so very easy! Well, it ' s like that, Lievito Madre is a sourdough, an Italian mother yeast, as it is additionally called. And also it usually takes 21 days to make. So actually 3 weeks! Which ' s poor enough with regular sourdough that it takes around five days. Yet today I ' ll reveal you the turbo version first: a day and a half at the majority of! This is outstanding as well as I ' ll reveal you the initial Lievito Madre below on my channel and show you the distinction between the turbo variation and the regular variant.It ' s actually intriguing and I wear ' t believe
anyone else has actually done this previously. So now I ' ve taken 100 grams of meant flour, 100 grams of yeast water, a tsp of honey, and also a teaspoon of olive oil. Obviously, as constantly, I ' ll compose you all the components'and actions under this video clip. First off, I ' ll stir the whole point up effectively. I'did that at night. So that ' s quite sufficient. I believe it is really vital to wash the dish really hot as well as for a long time ahead of time. To ensure that you work nice and also tidy. At my first Lievito Madre, which I carried out in November in 2015, but where the video product was lost. wasn ' t that good. So then twelve hrs later on at area temperature level. Well, in theory, it resembles a regular pre-dough, and it actually is now. Such a good bubble development. Then we can go on. Now it ' s a little different'with the Lievito Madre than with normal sourdough.That implies, with regular sourdough,
you would feed them currently. A little flour, a little water, stir, done. Yet the mommy yeast is different. And also it makes a distinction whether you refresh or feed. Theoretically, you can also feed. Later once more. So add flour and also water. However then it actually establishes in different ways. That indicates we ' re doing a refresher course here. That suggests and also once more many thanks to Ulli. This suggests that you only utilize 100 grams of the previous dough. This is also the case with the initial Lievito Madre.Not just now right here in the turbo version.
100 grams of the previous dough and then include various other ingredients. Incidentally, on Wednesday I ' ll show you what you can do with the rest. So put on ' t toss it away! You can conjure up something really tasty with it. Yet as I said, I ' ll reveal you then. So we have 100 grams below, then I have spelled flour once more, 100 grams.Originally, you in fact do this with wheat flour.
Here I still have 50 grams of yeast water. Yet because I mostly make use of led to flour on my canal, I simply do it with it. I am very flexible there. As well as the entire point is currently properly mixed right here. Firstly, you can do that with the fork. The consistency of this variant is a bit different at the beginning than the typical variant.That should be stated beforehand. You can see here now that the initial time it was still
quite fluid. However that will certainly change in time. Don ' t concern, this is getting closer and also better to the initial. Now it is as complies with that, similar to my video clip on sourdough, which I wish to connect you once again in the top right edge, there are numerous directions. And also I assume the 21 days are quite a deterrent. That was additionally the situation with me which ' s why I ' ve shown you this right here in this turbo version.So that your anxiety is merely taken away and also twelve hours later on'. Look, that looks a lot much better as well as you can currently distinguish the uniformity of the dough, it has currently become much firmer. Step 3 comes from time to time you ' re almost there. So it is really outstanding! One and also a half days rather than 21 days. And also for me it ' s truly about, you can also make the original, I ' ll show you that again thoroughly right here quickly. Additionally with the distinction right here to the Turbo Madre. I claimed that before. Only for me it is truly regarding taking people ' s fear or perhaps providing them the opportunity to try it out to see if this is something for them. Prior to you try the 21 day variant.'Simply beforehand. I ' m truly interested what you think of it. I recognize a few of you are currently dealing with the Lievito Madre.And I ' m currently eagerly anticipating the brand-new recipes that I ' ll reveal you. By the means, this was the very first pre-dough. So you can see the consistency.
Really liquid at the front and much firmer on top which will remain to alter. So once again 100 grams. So in fact you can really keep in mind that actually well. It ' s a quite sticky business. Since of the honey, other microbes enter into the sourdough. This makes it much milder as well as a lot more positive and also as a result the Lievito Madre can additionally be utilized as a sourdough for wonderful pastries. I put on ' t assume you would normally utilize rye, spelled or wheat sourdough for it. However actually just for an item of bread, rolls and baguettes.And naturally I will remain to reveal you recipes with the regular sourdough in the future. The exact same goes with my beloved yeast water. As well as this beloved yeast water is now being added once more. That ' s 50 grams once more and also then I have my led to flour again, that ' s 100 grams. You see, that wasn ' t that difficult, was it? The entire thing is blended up again as well as while I stir this currently, I want to state thank you very, really', extremely warmly! Once at Ulli'' s for her links and her”in-between knowledge” with refreshment and also feeding. Thanks significantly for that! And afterwards I would love to state a big thanks to my participants! It ' s excellent that you really support me below so that my videos get much better as well as much better. This makes it far more enjoyable for me to make also far better videos for you and if you wish to belong to the participant community, then have a look at this video.I connected whatever to you there. And also even if you have concerns, whether it ' s Lievito Madre, yeast water, sourdough, subscription or anything else. Allow me recognize in the comments. I am always really satisfied concerning your messages and also of program I will always address them as quickly as possible. I am currently truly extremely proud, because I actually respond to every request. So, ready blended. The entire thing is placed apart once more in airtight fashion. It is very important for you to recognize that it is now twelve hours later on, that is currently an actually nice uniformity of the Lievito Madre. Inspect it out! The air bubbles developed remarkably and also currently you can begin. If you don ' t, no issue either. Put the cover on, place it in the fridge. And here I reveal you the differences in between the rapid and also the slow sourdough. Here I have the sluggish one, approximately in the very same arena and also he currently looks truly good.It ' s presently being kept in the fridge as well as smells terrific also. So very light, really very positive. I now have the rapid Lievito Madre right here. That was in the refrigerator too. That has actually sunk a little bit extra. Yet that ' s truly since it
' s the turbo version. And also what can I finish with the leftovers now? Well, no problem in all, I ' ll reveal you here. Firstly, I assured you there would be something scrumptious to opt for on Wednesday. Just a little much more. Now I ' m doing it to make sure that I freshen this Lievito Madre. There will be leftovers as well as what we can do with them, that ' s coming quickly. But currently I first have to take this really chilly dough out of right here. So it has actually ended up being very strong as well as what is really vital to mention once again, I might not have actually done that sufficient. Every time I put the dough in this bowl, I rinsed it out once more for a'long period of time, really hot. Very, extremely crucial at Lievito Madre. So and right here I freshen it up currently. For this I have the flour below when and now I include the mommy yeast again.Ulli told me that it ' s best to constantly take the middle component of the Lievito Madre. I was incapable of that. Laugh. I found it quite tough sufficient as it was. However it exercised this way. Don ' t fret about that. As I already claimed, the specific dish details, quantities and more, to make sure that
you wear ' t get confused, I ' ll link you below, or I ' ll jot down listed below this video clip for you. Then I have a little water here, then the good olive oil again. This time it ' s a tablespoon. And the entire point is currently mixed up once again. It ' s not that negative in all and that hard. I'do it from the one Lievito Madre, if it is gradually worked there, after that whatever instantly blends in there. After that your fingers are not so unclean'either. In theory, you might likewise make use of the food cpu or hand mixer. But because my food cpu really holds almost 7 litres, it is too time-consuming with such a little bit of dough.This can be done extremely swiftly right here in the newly cleaned vessel. I encountered the plate previously, with the lower edge versus it, so I intended to really feel at the sides once more to see if something had splintered.
After that wait another twelve hours. This freshening up resembles feeding, as well as you always remove something from the dough in advance. So it looks pretty great and can currently be stored in the refrigerator once more up until I use it. Well, what else did I desire to reveal you? Precisely we are currently refining the leftovers. Since really several often tend to toss away the leftovers from the Lievito Madre during manufacturing. You can do that, however you put on ' t have to. I ' ll show you just how to utilize them in the meantime. Exactly how to easily dry the Lievito Madre. That’s the very first step now. You could see that, it ' s a really soft consistency.And exactly how you are concerning to mess around with the firmer consistencies to make it very easy, I ' ll reveal you in a minute. So below first spread it well on the baking paper. And also the fantastic point is, you wear ' t need a whole lot of effort
. So I actually spread that on the baking paper, put it in the stove, didn ' t turn on the light,'simply left it out and left the door open. A day later on it was dried since the initial variation was actually so liquid that you can spread it really carefully. And also that ' s the secret: spread it very carefully as well as it dries out truly quickly. Also with no device or activating the stove light. As well as currently we have actually the repaired version from the 2nd step.Of program I want to spread it well and dry it. So I add a'little bit much more water, simply a sip. I assume it was 20 to 30 milliliters now. And have a look, this is the perfect uniformity to spread. You can also do the very same with sourdoughs if you see that they are just too strong to spread out. Add a little water. then they are truly easy to spread out. So as well as if you like the video then provide me a thumbs up and above all share it with as many individuals as possible, to ensure that everybody can discover exactly how very easy it is to make Turbo Madre and if you place ' t done that yet, and a lot more concerning yeast water If you desire to learn about sourdough as well as Lievito Madre, subscribe to the channel as well as activate the bell. Then you will always be the first to called soon as a new video has been'uploaded. So and I ' ll simply pass the whole thing here and I ' ll show you something really scrumptious momentarily. I can not wait. It was essentially torn out of my hand below as well as I will probably have to do it weekly now.Like it or otherwise, fortunately I do. I'' ll show you what it ' s everything about'immediately. Now below is the second load that goes into the stove to completely dry also. A day later it resembles this. That ended up actually excellent! Thereby. The reality that it was distributed so very finely makes it easy to deal with.'So very fine. To start with, I ' ll pack it right here in a dish and also if you really feel like it, I ' ll reveal you every one of my dried out sourdough, my ground baking malt and exactly how I kept it. If you have an interest in it, please compose it to me in the comments listed below. I'currently had a questions and also I'in fact have spelled sourdough, wheat sourdough. Baking malt, now I make rye sourdough myself, then naturally I have the homemade completely dry yeast from my yeast water. Currently the Lievito Madre is added here. So actually an actually enjoyable collection. I ' ll gather this in the meantime, placed it in the dish as well as if I desire I can grind it finely with my spice grinder on my food processor.I ' ll do that once more at a later day. Until after that, I ' ll just leave'it there in the storeroom. As I said, I would certainly more than happy to reveal you carefully if you desire that. So and also zack, that ' s fantastic. yet wait'! I ' ll reveal you something scrumptious again. What'else can you do? Delicious crackers! There will be on Wednesday and also ideal regards, your Emma.
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